Tofu and Spinach Rice Paper Rolls

1.Prepare the tofu marinade by combining soy sauce, sesame oil, and maple syrup in a shallow dish.

2.Marinate the tofu slices in the mixture for at least 10 minutes, turning occasionally to coat evenly.

3.Heat vegetable oil in a grill pan or skillet over medium-high heat.

4.Grill the tofu slices for about 3-4 minutes per side until golden brown and slightly charred. Remove from heat and set aside to cool slightly.

5.Prepare the dipping sauce: In a small bowl, whisk together 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon maple syrup or honey, 1 clove garlic (minced), and water to thin to desired consistency. Adjust seasoning to taste.

6.Fill a large shallow dish or plate with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft but still slightly firm (it will continue to soften as you work).

7.Place the softened rice paper on a clean, damp kitchen towel or cutting board.

8.In the lower third of the wrapper, layer a small handful of spinach leaves, a few mint, cilantro, and basil leaves, some julienned carrot, a spoonful of cooked jasmine rice, and 2-3 slices of grilled tofu.

9.Fold the bottom edge of the wrapper over the filling, then fold in the sides snugly, and roll tightly to enclose the filling completely.

10.Repeat the process with the remaining wrappers and filling ingredients.

11.Serve the rice paper rolls on a platter with the prepared peanut dipping sauce on the side.

12.Tip: Keep the prepared rolls covered with a damp towel to prevent drying out before serving.